Hopi Corn Soup

This recipe was originally for a stew, but we like it more as a soup. My first choice is diced tomatoes from the garden, but canned are sufficient.  We enjoy this soup with freshly baked cornbread.This is, of course, even yummier the next day!

1 1/2 pounds ground beef
1 large onion, diced
1 tablespoon chili powder
3 potatoes, diced
1/2 pound carrots, diced
1 can (29 oz) hominy
1 can (14.5 oz) diced tomatoes with liquid
1 (4 oz) can chopped green chillies, with juice
3 cups water (or beef broth)
Salt and pepper to taste

In a large pot over medium heat, cook ground beef until evenly browned.Stir in onions and sauté until soft and translucent. Season with chili powder, and cook for about 2 minutes.  Add potatoes, carrots, hominy, tomatoes, and chillies. Pour in water (or broth). Season with salt and pepper to taste. Reduce heat and simmer up to 2 hours. About an hour into simmering test the firmness of veggies and adjust seasoning if necessary. You may also want to add liquid if you are looking for a more soup-like consistency.

I hope you enjoy this as much as we do!